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4.75
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Instant Pot Mashed Potatoes
Fluffy and creamy Instant Pot Mashed Potatoes are ready in minutes, which makes them the perfect side dish anytime of the year!
Prep Time
10
minutes
mins
Cook Time
10
minutes
mins
Pressure Build and Release
10
minutes
mins
Total Time
30
minutes
mins
Course:
Side Dish
Cuisine:
American
Keyword:
pressure cooker potatoes
Servings:
6
Calories:
213
kcal
Author:
Lisa Johnson
Equipment
Pressure Cooker
Ingredients
2.5
pounds
Russet or Yukon gold potatoes, peeled and cut into 1-inch cubes
1
cup
chicken stock
or water
3
tablespoons
clarified butter or ghee
.5
cup
Unsweetened Almondmilk, heated {or milk of your choice}
sea salt and ground pepper, to taste
chopped, Italian parsley to garnish {if desired}
Instructions
Pour one cup of chicken stock into the liner of your pressure cooker, then add the cubed potatoes.
Close the lid and check to make sure the knob is in the “Sealing” position. Select “Manual” and adjust the timer to 8 minutes.
When it beeps, release the pressure by carefully pulling the knob toward you.
Add the melted butter and smash the potatoes with a potato masher.
Add the heated milk and continue mashing until you reach your desired consistency. Season with salt and pepper and serve.
Notes
Cut your potatoes into uniform cubes to help them cook more evenly.
I peeled mine, but unpeeled “rustic style” is delicious as well.
These Instant Pot Mashed Potatoes are Whole 30 and Paleo compliant {minus the gravy}.
The 8 minutes cooking time does not include the time it takes for the pressure to build before it starts cooking, about 10 additional minutes.
Nutrition
Calories:
213
kcal
|
Carbohydrates:
33
g
|
Protein:
4
g
|
Fat:
8
g
|
Saturated Fat:
5
g
|
Cholesterol:
19
mg
|
Sodium:
25
mg
|
Potassium:
796
mg
|
Fiber:
4
g
|
Sugar:
1
g
|
Vitamin A:
4
IU
|
Vitamin C:
37
mg
|
Calcium:
23
mg
|
Iron:
1
mg